Well, I finally got to fire up the AMNPS for the first time. I chose a variety of cheeses for my inaugural run.

Here is my setup, AMNPS sitting on top of my turned over water pan, sitting right next to a 1" hole which is normally used for the drip drawer to drian out to a cup that hangs outside, this, in combination with the vents from underneath where the propan burner is, provide my air intake. I put the cheese on the highest rack I have.

After wrangling the AMNPS for a while due to high winds during initial ignition, my smoker temp is holding at 54 degrees after 2.5 hours with an outdoor ambient temperature of 35F, iow no ice bowl needed.

Thanks to everyone for the tips and tricks, more pics will follow.

Oh, and I used one row filled with a mix of a 1/2 Apple, & a 1/4 each of Maple and Pecan pellets from Todd. Thanks again Todd!

Congrats Bluto! I've spent several hours today trying to keep my AMNPS lit. It would burn fine until I put it in the smoker. It's a Bradley, took off the smoke generator and opened the top vent wide open. It would burn for 10 minutes or so and go out. Finally kept the burn when I put a pellet between the door and the seal. Think I"ll call Todd tomorrow. I've got cheese going also, good luck to you tonight. Looking forward to your Q-view.

Congrats Bluto! I've spent several hours today trying to keep my AMNPS lit. It would burn fine until I put it in the smoker. It's a Bradley, took off the smoke generator and opened the top vent wide open. It would burn for 10 minutes or so and go out. Finally kept the burn when I put a pellet between the door and the seal. Think I"ll call Todd tomorrow. I've got cheese going also, good luck to you tonight. Looking forward to your Q-view.

Thanks Kadoka, how did yours turn out, once my wind died down I lit both ends and let it flame for about 10 minutes before putting it back in, after that I had no issues.

Thanks Husker, I took your advice and popped the heat up before I put the cheese in. Only problem is I think my box is too well insulated because the heat didn't disipate much, I had to open the door for awhile to cool things down. Next time I think I'll pop it up to about 80-90 versus 100, depending on ambient temp.

Well, I've had a chance to sample a few of the cheeses, so far the Queso fresco, pepper jack and muenster are fantastic! The white Sharp and extra Sharp are a little too smoky, kinda even "ashy" tasting, part.of that could be due to the issues I had with keeping the AMPS lit, trial & error continues, but 3 winners for sure.